First Class Menu
January 2011
CX 250/254/256
London Heathrow to Hong Kong

Dinner
Caviar and Balik
Caviar and Balik Salmon “Tsar Nicolaj”

International Favorites
Sweet potato and ginger soup with toasted pumpkin seed
Mixed salad with grilled prawns and coriander lime dressing

Fillet of longhorn beef with red wine jus, thyme roasted new potatoes and buttered baby vegetables
Or
Chicken tagine with sultana pinenut couscous and braised vegetables
Or
Cheese and garlic herb tortellini with basil cream and roasted tomatoes

Chinese Favorites
Duck and black eye bean broth
Cold plate – drunken chicken with cucumber
Deep-fried cod with braised bean curd sheets and wood ear fungus, steamed rice, stir fried asparagus, shimeji mushrooms, and peppers

Cheese and Dessert
Smoked cheddar, Shropshire Blue, St. Paulin
Fresh seasonal berries with ice cream and cream
Light and dark chocolate mousse
Red bean soup with lotus seeds

Tea and Coffee
Pralines

Snacks
Assorted finger sandwiches
Melton Mowbray pork pie with cheddar cheese and Branston Pickle
Wontons in noodle soup
Ice Cream

Breakfast
Starters
Orange or grapefruit juice
Strawberry and banana smoothie
Fresh seasonal fruit
Natural, fruit or low fat fruit yogurt
Assorted Cereals

Main Courses
Eggs ~ freshly scrambled, fried or boiled
Served with your choice of back bacon, directors pork sausage, bubble and squeak, flat mushroom or grilled Roma tomato
Or
Congee with chicken and abalone
Or
Poached smoked haddock

Bread Basket
Assorted breakfast bread and fresh toast
Served with preserves, honey and butter

Tea and Coffee
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